Tuesday, 20 September 2016

Sweetcorn Fritters with Avocado and Bacon

Most of my sweetcorn failed to come to anything, they had no kernels of corn on them! My Mum gave me one of hers and so I made these fritters. They were very filling but delicious and went perfectly with the bacon and avocado. I also served it with a gorgeous tomato and onion salad.

Sweetcorn Fritters with Avocado and Bacon (from Cook Yourself Thin by Gizzi Erskine)
(Serves 2)

1 large egg
150g Greek yoghurt
1 tbsp cornflour
60g plain flour
salt and pepper
200g tin sweetcorn, well drained
2 spring onions, thinly sliced
1 tbsp oil

4 slices smoked bacon
1/2 avocado sliced
1 tbsp maple syrup

Put the egg, yogurt, cornflour, flour and salt and pepper in a bowl and whisk together until it becomes a smooth batter. Add the corn and spring onion and mix thoroughly.

Heat a frying pan until it is fairly hot and add 1 tbsp oil.  Drop ladlefuls of the mixture into the pan until you have 4 fritters. Cook for 2-3 mins or until the bottom is crisp and golden. Then turn over and cook the other side for 2-3 mins. You might need to do this in 2 batches.

Add a little more oil if you need to, then add the bacon to the pan and cook for 1-2 mins on each side, until cooked through.

Serve 2 fritters on each plate, top with 2 slices of bacon and a few slices of avocado. Drizzle with the maple syrup.

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